Mediterranean Shrimp Linguine

You can also try these Mediterranean chicken orzo bowls, some succulent sheet pan baked cod, or maybe easy crockpot chicken fettuccine alfredo.

Mediterranean Shrimp and Pasta Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Linguine: Its long strands work well with the light buttery sauce, shrimp and vegetables. Spaghetti or angel hair can also work, although angel hair will cook much faster.
Shrimp: Use large raw shrimp that have been peeled and deveined. Frozen shrimp are fine too, but thaw and pat them dry first so they sear rather than release a lot of water into the pan.
White wine: I like a dry, crisp wine such as Pinot Grigio here. Use something you’d be happy to drink since its flavor comes through in the sauce.
Olives, capers and artichokes: These bring most of the salty, briny Mediterranean flavor to the dish. Drain them well before adding them to the skillet.
Feta: Crumble it over the pasta at the end rather than cooking it into the sauce. You get little salty, creamy bites throughout the finished dish.

How to Make Mediterranean Shrimp Pasta

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the linguine: Cook the pasta in salted water according to the package directions, then drain and set aside.
Cook the shrimp: Heat butter and olive oil in a large skillet and cook the shrimp just until pink. Transfer them to a plate so they don’t overcook while you make the sauce.
Cook the tomatoes and garlic: Add the garlic and cherry tomatoes to the skillet and cook for about 2 minutes.
Make the sauce: Add the white wine and deglaze the pan. Stir in the lemon juice and zest, capers, olives, artichokes, seasonings, and remaining butter, then simmer for 3 to 5 minutes.
Finish the pasta: Add the linguine and shrimp back to the skillet and toss everything together. Serve with crumbled feta and fresh parsley.

Substitutions and Variations

Use another pasta: Spaghetti works well, or use angel hair for a finer pasta. Just watch the cooking time since angel hair cooks much faster.
Skip the wine: Replace the white wine with chicken broth if you prefer not to cook with alcohol.
Add vegetables: Spinach, kale, mushrooms or sun-dried tomatoes would all work well here. Stir leafy greens in toward the end so they only have time to wilt.
Try another seafood: Scallops would be a good alternative to shrimp, but adjust the cooking time accordingly.
Make it gluten-free: Use your favorite gluten-free linguine or spaghetti. I find a good gluten-free pasta works really well in dishes like this because there is plenty of sauce and other ingredients mixed through it.

Serving Suggestions

Appetizers: Start your Mediterranean meal with Italian white bean salad or chopped salad.
Side dishes: You can pair Mediterranean shrimp pasta with crusty bread (it’s great for soaking up the buttery garlicky sauce!) and maybe one of these vegetable side dishes or a fresh salad. And a glass of white wine.
Desserts: Finish up with Italian almond cake or a strawberry lemon cheesecake dessert.

How to Store

Store: Keep leftover shrimp linguine in an airtight container in the refrigerator for up to 2 days.
Freeze: I don’t recommend freezing this one. Cooked shrimp can become rubbery after freezing, thawing and reheating, and the pasta texture won’t be as good.
Reheat: Warm leftovers gently in a skillet over low heat. Add a small splash of water or broth if the pasta seems dry.